We can say that after a prolonged winter, spring has finally arrived. And lighter flavors. Today’s creamy cauliflower soup reminds of that.
After the past and prolonged winter and Easter gastronomic pressure, this dish is invigorating and relaxing.
Ingredients
- 1 head of cauliflower
- 1 head of chopped onion
- a piece of grated celery root
- 4-5 cloves of chopped garlic
- 3 small potatoes
- about 2 L of clear soup (or chicken stock)
- salt and pepper to taste
- 5 tablespoons of olive oil
- 2 tablespoons of butter
- 1 dl of milk
- rye bread
Preparation
STEP 1: Clean the cauliflower from the roots and leaves, wash it, separate it into florets, and peel the potatoes and cut them into cubes. Fry the onion, grated carrot and celery in a pan with heated olive oil and butter.
After a minute, when the onion becomes glassy, add chopped garlic, then cauliflower and potatoes. Pour in the clear soup just enough to soak the vegetables. When the soup boils, cook covered on medium heat for about 20 minutes. At the end, add milk, salt and pepper. It is good to leave a few beautiful cauliflower florets for decoration.
STEP 2: Blend the broth, preferably with a hand mixer, if you have one. The resulting cream should be slightly thicker than yogurt. The desired density is obtained by adding liquid or wheat semolina.
Serving
The finished broth is poured into a bowl or into individual portions. Separate cooked, perhaps slightly fried cauliflower florets, sprigs of parsley and coarsely ground pepper can be used for decoration. Serve with toasted, salted and buttered rye bread. This cream is excellent when slightly soured, so don’t forget to bring lemon to the table.